Ingredients:

Chicken claws 2 catty pieces

Accessories:

Onion half

Lemon 2

Millet chili pepper 8

Green bell peppers 3 sticks

Ginger 3 slices

Garlic 1 head

1 tbsp + 1 tbsp of cooking wine

3 tbsp of sesame oil

6 tbsp of soy sauce

2 tbsp of sugar

1 tbsp of chicken essence

3 tbsp of white vinegar

3 tbsp of vinegar

3 tbsp of vinegar

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1, 2 pounds of chicken claws washed, clipped toe nails (not cut off the fishy flavor affects the taste).

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2, cut in half, so that better flavor.

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3, cold water in the pot, put a spoonful of cooking wine, three slices of ginger and cook on high heat for 8 minutes to low heat and cook for another 10 minutes (to ensure that the chicken claws cooked cooked through).

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4, after cooking, fish out the chicken claws with tap water to rinse cold, and then soaked in ice water, so that the chicken claws will become chewy teeth (the best use of cooled boiled water, the family did not have ice, I directly use the ice packs) and then began to prepare the other ingredients.

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5, millet chili and green pepper chopped (I put a little more than the amount of spicy, do not like to eat spicy can be less put a few).

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6, a whole garlic minced.

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7, half an onion minced.

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8, put in 3 spoons of sesame oil (if you don't like sesame oil, you can leave it out or put less), 6 spoons of soy sauce, 1 spoon of cooking wine, 3 spoons of white vinegar, 3 spoons of aged vinegar, 1 spoon of salt, 2 spoons of sugar, 1 spoon of chicken essence.

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9, 1 lemon sliced, 1 squeeze juice, all the ingredients all into a large pot and mix well. Taste the blended material, a little on the salty side is right, add the chicken claws marinated will be just right.

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10, the chicken claws drained, into a large pot, wearing disposable gloves to grab and toss for about 5 minutes, in order to let the marinade better penetrate into the chicken claws. (Must wear gloves! Otherwise soaked chili pepper hands will make you sour all night!) .

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11, mix well into a large plastic box sealed. (If you don't have a sealed box, you can use plastic wrap to seal it.) Put it in the refrigerator overnight, and marinate it for 24 hours for the most flavorful time. Then it's time to get started.

Tips:

1, hot and sour with lemon juice, white vinegar, millet pepper to adjust.

2, salty and refreshing with soy sauce and sugar to adjust.

3, according to their own taste, what is missing to make up for.

4, put in the refrigerator every 3.4 hours after turning once, otherwise the flavor is not uniform don't blame me.

5, the spoon or soup with a small spoon, generally have at home.